The best Hummus recipe. See.Make.Eat

The best Hummus recipe
Creamy Hummus and Tahini ( sesame sauce ) recipe made from scratch.

A lot of people that are not from the Middle East are afraid to prepare this dish at home, because of the sesame sauce ( Tahini ). You can buy it from the stores, but sometimes you can buy something with an awful taste ( like it happened to me before ), so I've have decided to prepare it myself and not to look for it anymore.

Tip: let the dry chickpea beans soak in water over the night, then boil them.

Ingredients:
250 g chickpeas rinsed and drained
1 tsp backing soda
2.5 l water
Add the rinsed and drained chickpeas in a pot, add the water and the backing soda. Boil the mixture over high heat for about 1 hour ( add a little bit more water if needed ) and skim off the surface white foam while boiling .They are done when the chickpeas are quite soft and their skins are falling off. After that, drain them and set aside ( NO need to peel them off ).

juice from 1 lemon
2 small garlic cloves
1 tsp salt
5 tbsp Tahini
6 cubes of ice ( each contain about 1 tbsp of water / you can use also 6 tbsp of ice water)
1/2 tsp turmeric
1 tbsp extra olive oil
to garnish: a few beans of cooked chickpeas, sprinkles of ground sumac, paprika powder, chili, chopped fresh parsley and a drizzle of olive oil.

Put the over-cooked and drained chickpeas in a high-powered blender and add the ice cubes above ( if you prefer the Hummus more sour, then add more lemon juice, but reduce the quantity of the ice cubes. You can add 1-2 more at the end, if needed ). Process until the mixture becomes thick and creamy. Then add the rest of the ingredients and blend until the mixture is super smooth and has a super creamy texture. Taste it and add some more salt, according to your taste. Put the Hummus into a serving bowl or platter and garnish it as your choice. Leftover Hummus can be kept in the fridge, covered, for about 1 week.

Ingredients for the Tahini:
150 g sesame seeds
100 ml oil
1/2 tsp salt
Put the sesame seeds in a pan over low heat and keep mixing with a spoon for a few minutes, until you can smell the flavor of sesame. Be careful not to burn it. After it's ready, put it in a high-powered blender. Blend the seeds until they are all crushed. Add the oil and keep blending for a few minutes, until you get a smooth sauce. The rest of the sauce ( which you will not use at Hummus ), put it in the fridge and you can use it in the next 2-3 weeks.

Nutrition
Chickpeas, the main ingredient of conventional hummus, have appreciable amounts of dietary fiber, protein, vitamin B6, manganese and other nutrients.
As hummus recipes vary, so does nutritional content, depending primarily on the relative proportions of chickpeas, tahini, and water. Hummus provides roughly 170 calories for 100 grams, and is a good to excellent (more than 10% of the Daily Value) source of dietary fiber, vitamin B6, and several dietary minerals.

Fat content, mostly from tahini and olive oil, is about 14% of the total; other major components are 65% water, 17% total carbohydrates, including a small amount of sugar, and about 10% protein.